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Honey can be substituted in canned vegetable recipes. 


Wash jars, lids and bands in hot soapy water, rinse and drain. Fill the canner with water and place the rack with the jars in it. Cover and bring to a simmer ( approximately 180 deg.), then reduce heat. Jars should remain in the hot water till ready to use. Prepare lids in a saucepot the same way, leaving till in hot water till ready to use. Do not boil waters. Bands do not need to be heated.

Honey will change the gelling consistency​

- Use a commercial pectin if substituting honey for the full amount of sugar, your product will set up better

- If you do not want to use pectin, use 1/2 honey and 1/2 sugar.

​*Note:  Remember you are adding liquid when you use honey, so you will want to reduce your liquid amount in your recipe by 1/4 cup for each cup of honey added.


​Processing

Canning Fruits and Vegetables

          & Substituting Tips

Wipe down processed jars and label. Store in a cool, dark place. Bands can be loosely screwed back on at this time if removed.

Preparing Jars for Canning

Jam and Jelly

Canned Veggies

 - Use a spring honey (light & mild flavor) when  canning fruit.

​ - Use a fall honey (darker & stronger) when making

 a sweet pickled product.

​ * Note:  Honey will give a different flavor and may  darken fruit a little more then when using sugar.


Pickling

Molasses -  substitute the exact amount of honey for molasses. Flavor and color will be a bit lighter and less heavy.

Corn Syrup - substitute the exact amount of honey for corn syrup, but reduce any other sweet ingredients, since honey is sweeter then corn syrup.

Dark Brown Sugar - 3/4 cup honey = 1 cup sugar   Add small amount of molasses to retain expected flavor.

Prepare your filling by following the directions on your recipe that you will be canning, Remove one jar at a time using canning jar tongs from the hot water. Ladle your product into jars or pack your sliced items, leaving the amount of headspace that is mentioned in your recipe. Remove any air bubbles you see by using a nonmetallic utensil, then clean off the threads and rims of each jar. Remove a lid from the hot water and center on jars. Screw bands down just to fingertip-tightness. Do not overtighten.

Honey is a natural sweetener, try substituting all or part of the sugar in your canning recipes with Raw Honey. Remember honey is sweeter then sugar, so adjust your recipes. Substitute it in your favorite jam and jelly recipes, canned vegetables, canned fruit, pickling and even dehydrating.      3/4 cup honey = 1 cup sugar

Honey can be substituted in pickling recipes. Using a fall honey ( dark & stronger) may work better.


- Honey is added to the syrup mixture that is used in preparing the fruit to be dehydrated.

Drying time varies whether your dehydrating in a machine or oven.



​Storing

Canned Fruit

* Using the freshest fruit, vegetables and ingredients will give you best product

Return filled jars back to the rack in the hot water. Add water if needed so there is at least 1 inch above the tops of the jars. Cover canner and bring to a boil. Once water ia at a full boil, begin the timing process that was required in your recipe. After time is up turn off heat, remove cover and let stand for 5 minutes. Remove jars using your canning jar tongs, being careful not to tilt or turn them unto a cloth. Leave wet jar to rest 24 hours. Check seals and remove bands if needed for other jars. Refrigerate any unsealed jars immediately and use within a few days.

     ​Substituting Honey 

Dehydrating

​Filling Jars